Description
A comforting and flavorful braised cabbage and potatoes dish with a hint of chili heat and smoked paprika, perfect as a hearty side or main for cooler days. Tender cabbage and potatoes simmered in a savory vegetable broth create a meltingly soft texture complemented by aromatic onions, garlic, and fresh chili for a subtle kick.
Ingredients
Scale
Vegetables
- 1 medium green cabbage (about 2 lbs), cored and sliced
- 1 lb Yukon Gold or waxy potatoes, peeled and cut into 3/4 inch chunks
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1–2 fresh red chilies, deseeded and finely sliced, or 1 tsp chili flakes
Spices & Seasonings
- 1 tsp smoked paprika (optional)
- 1 bay leaf
- Salt and freshly ground black pepper to taste
Fats & Liquids
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 2/3 cups vegetable broth
Garnish (Optional)
- Chopped fresh parsley
- Lemon wedges
Instructions
- Prepare the fat base: Heat butter and olive oil in a large, heavy-bottomed pot over medium heat until the mixture is shimmering, ready for sautéing the aromatics.
- Sauté aromatics: Add the finely chopped onion to the pot and cook for 3–4 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Bloom spices: Stir in the minced garlic and sliced fresh red chilies (or chili flakes) and cook for 1 minute until fragrant to release their flavors.
- Parboil potatoes: Add the potato chunks to the pot and cook, stirring frequently, for 3 minutes to start softening them and infuse with the aromatics.
- Build the braise: Add the sliced cabbage, smoked paprika (if using), and bay leaf to the pot, then season generously with salt and freshly ground black pepper.
- Add liquid and simmer: Pour in the vegetable broth, stir well to combine, and bring the mixture to a gentle simmer over medium heat.
- Braise until tender: Reduce the heat to low, cover the pot with a lid, and cook for 25–30 minutes, stirring occasionally, until the potatoes and cabbage become meltingly soft and most of the liquid is absorbed.
- Taste and adjust: Remove the pot from heat, taste the dish, and adjust seasoning with additional salt and pepper as needed.
- Finish and serve: Remove the bay leaf, transfer the braised cabbage and potatoes to serving bowls, garnish with chopped fresh parsley and a squeeze of lemon juice if desired. Serve hot for a comforting meal.
Notes
- Use Yukon Gold or any waxy potatoes to ensure they hold their shape during braising.
- Adjust the amount of chili to your heat preference or substitute with chili flakes.
- Smoked paprika is optional but adds a lovely smoky depth.
- For a richer flavor, you can substitute vegetable broth with chicken broth if not vegan.
- This dish pairs well with crusty bread or as a side to roasted meats.
